Petite Lemon Curd Cookies

Petite Lemon Curd Cookies
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  • 1 pastry bag fitted with small plain tip or a heavy-duty sealable plastic bag (not pleated)
  • ¾ cup fresh lemon juice
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon zest
  • 1 ½ cups confectioners sugar
  • 4 large egg yolks
  • + 4 more ingredients
    • 8 tablespoons unsalted butter
    • 1 1 1/4-inch round cookie cutter
    • basic butter cookies
    • ½ teaspoon salt

Follow recipe for basic butter cookies, forming dough into 2 balls (instead of a log) and flattening each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour. Simmer lemon juice, zest, sugar, butter, cornstarch, and salt in a 2-quart heavy saucepan over moderatel...

View full recipe at Epicurious


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